Sweetie Potato Chocolate Bouchons

Adapted from Thomas Keller's Chocolate Bouchon recipe, I made these with no sugar. They are sweetened only with fresh Sweet Potatoes and unsweetened dried apricots. It's a rich dessert that is not intended to be very sweet. Amazing with a glass of red wine! But hey, what chocolate isn't great with some red wine?!

By the way, bouchon means cork in English. Its the shape of the pastry pan that gives it its name. You can use a muffin pan if you don't have a bouchon pan.

1 medium to large fresh Sweet Potato, baked and cooled
3 large eggs
1 teaspoon vanilla extract
1/2 pound (2 sticks) butter, melted
3/4 cup flour
1 cup cup unsweetened cocoa powder
1 teaspoon kosher salt
1/2 cup finely chopped dried apricots (best to put them through a food processor to get them really fine)
1/2 cup chopped walnuts
1 cup whipping cream
cinnamon


Makes 12 Bouchon.
Spray bouchon pan with cooking spray, or you can use  12-cup muffin pan lined with muffin papers.
Preheat oven to 350.

Scoop out 1 cup of the Sweet Potato from the skin and place in mixing bowl. Add the 3 eggs and the vanilla and beat about 3 minutes. Add the apricots, and continue beating another minute until well mixed.
Sift together the flour, cocoa and salt. Add half of the flour mixture to the sweet potato mixture and mix on low. Add the melted butter, then the remaining flour mixture and beat until incorporated.
Add the walnuts and mix until combined.

Fill each bouchon mold (or muffin cup) 3/4 full and bake about 20 minutes, until a toothpick comes out clean, but not dry. Set on rack to cool.

When ready to serve, whip the cream with hand mixer. Dollop a spoonful of whipped cream on each Bouchon and sprinkle with a little cinnamon. Bon Appétit!

Small Time Wedding Cake

A friend asked me to bake a wedding cake. It was just a very very small party so I took it on.

It was a 3-layer white cake filled with dark chocolate ganache between one layer and white chocolate ganache between the other.

The bride and groom were made from white and dark chocolate and candy flowers and candy pearls.

Arizona Finds No. 2

Queen Creek Olive Mill in Queen Creek

queencreekolivemill.com

Take the tour when you go....according to the tour guide "it will change your life." Haha. It surely changed mine...I can't seem to eat black olives anymore (you know the kind that come off the tree green and are processed to turn black). But green olives and naturally black olives....bring it on!

There's tastings throughout the store...olives, olive oils and vinegars. But don't fill up because the cafe there is really amazing! Del Piero is Tuscan inspired fare and uses local ingredients to make breakfasts, sandwiches, salads, breads and soups. OH, and gelato!

I didn't try them, but they have Vanilla Bean Olive Oil Waffles! That sounds so yummy! The recipe is on a card next to the Vanilla Bean Olive Oil in the shop...be sure to grab one!

Bake some brownies using the Blood Orange Olive Oil instead of butter....OMG!

My mom made a salad with sliced oranges and drizzled it with the Chocolate Olive Oil. Unfortunately I was not there for dinner that night, but it got rave reviews from all!

If you time it right they might have live music outside where you can sit and enjoy your lunch. Its a gem and totally worth the drive to Queen Creek!

Sweet Po-ta-ta Swirly Shake-a

A very simple kid-friendly shake with a dose of all the extra goodness you get from Sweet Potatoes!

(Be sure to plan ahead a little bit....the Sweet Potato needs to be baked and fully cooled before you add it to your ice cream!)

Makes 2 shakes.

You need your blender!

1 (medium-size) fresh Sweet Potato
2 cups vanilla ice cream
3/4 cup 2% or whole milk
1/4 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon sugar and cinnamon sprinkles: (combine 2 teaspoons sugar to 1/4 teaspoon cinnamon and mix well, save the extra for your cinnamon toast tomorrow morning :)

Poke the Sweet Potato with a fork a few times and microwave until fully cooked and very soft. Let it cool completely. Scoop the insides from the sweet potato, (you want about 1 cup) and place it in your blender. Add the ice cream, milk, vanilla and ground cinnamon. Blend until creamy. Pour into glasses and sprinkle about 1/2 teaspoon of the sugar and cinnamon mixture on top of each shake. Swirl the mixture with a straw or spoon to make a swirly design. Slurp!

Sweet Potato Time Again!

Don't forget to eat your Sweet Potatoes all year long, they are so good for you and yummmmmmy!


Sweet Tater 'Tash
(my Asian-inspired Sweet Potato Succotash)

1 large fresh Sweet Potato, peeled and cubed (1/2 inch cubes)
1/2 cup Shelled Edamame, fresh or frozen (defrosted if frozen)
1/2 cup fresh or frozen Sweet Corn
2 tablespoons olive oil
1 tablespoon Sesame oil
2 - 3 tablespoons Soy Sauce
1/2 teaspoon Red Pepper Flakes (or more if you like it spicier!)
1 tablespoon chopped cilantro, plus some leaves to garnish

Heat olive oil in skillet on medium high heat. Add sweet potato and sauté until golden brown. Add sesame oil and edamame. Sauté another 2 minutes and then add the corn. When the pan is starting to get too dry and have brown bits stick and then add 2 tablespoons soy sauce. Toss to coat everything and let the soy sauce evaporate. Add a little more if necessary. Sprinkle in the red pepper flakes and chopped cilantro and toss. Remove from heat. Garnish with fresh cilantro leaves. Great with seared Mahi!

Arizona Finds No. 1

Liberty Market in downtown Gilbert
libertymarket.com

It all appears to be farm fresh and simple.
Some of the fare:
Eggs, Pancakes, Wood-fired pizzas. Pressed Sandwiches. Burgers. Salads. Beer and wine.
And outrageously delicious cinnamon buns!

Its a walk up order and a find-your-own-seat system, BUT at busy times, like Sundays mornings the owners greet you, give you a number and find you a table which is ready before you even reach the front of the line!
They make you feel welcome and important!

(And as a side note, check out the bathrooms...mood music and decor is unique to each stall!.... It's the details!)